From: Chef/owner Nora Pouillon, Restaurant Nora, Washington, DC. Yield: 4 servings. 2 fresh California Avocados*, peeled, pitted, diced 1 pineapple, peeled, cored and thinly sliced on mandoline 1 lemon, finely zested, then juiced  2 Tbsp. mint, chiffonade ¼ cup cashews, toasted, then chopped to taste, salt as needed, pomegranate vinaigrette (recipe follows) Pomegranate Vinaigrette (yields ½ cup): 2 Tbsp. red wine vinegar 1 Tbsp. pomegranate molasses 6 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.